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    Home / Dinner / Palak Paneer

    Palak Paneer

    Cubes of soft paneer nestled in a velvety spinach gravy kissed with garlic, ginger, and cream — green, wholesome, and deeply satisfying.

    ⏱ 20 minPrep time
    🔥 20 minCook time
    🍽 4Servings
    🏷 DinnerCategory
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    Palak paneer is a vegetarian cornerstone of North Indian cooking, born in the home kitchens of Punjab where fresh spinach is a winter staple. The leaves are blanched, pureed, and simmered with aromatics into a silky green gravy that cradles golden cubes of paneer, India’s beloved fresh cheese. It is the dish that proves vegetarian food needs no apologies, and it graces both everyday dinners and festive thalis.

    A velvet-green bowl of goodness

    The spinach gravy is smooth and rich, with a mellow, slightly sweet earthiness balanced by garlic, ginger, and a gentle kick of green chili. The paneer stays soft and creamy inside its golden sear, soaking up the gravy without ever turning mushy. A swirl of cream and a shower of garam masala at the end make it feel indulgent, even though it is secretly full of greens. Serve it with warm roti and you have a meal that is as good for the soul as it is for the body.

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    Step by stepInstructions

    1. Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes, then drain and plunge it into a bowl of ice water. Squeeze out the excess water and puree the spinach in a blender until smooth.
    2. Heat 1 tablespoon of the butter in a large skillet and sear the paneer cubes until golden on two sides, about 4 minutes total. Set them aside.
    3. Melt the remaining butter in the same skillet. Add the cumin seeds and let them sizzle, then add the onion and cook until soft and golden, about 6 minutes.
    4. Stir in the ginger-garlic paste and green chilies and cook for 1 minute, then add the tomatoes, turmeric, and ground coriander. Cook for 5 minutes, until the tomatoes break down.
    5. Add the spinach puree and salt and simmer for 5 minutes, stirring often, until the gravy thickens slightly.
    6. Fold in the paneer and cream, sprinkle with garam masala, and simmer gently for 3 more minutes. Serve hot with naan or rice.

    💡 Chef tips & storage

    Blanch the spinach in boiling water and plunge it straight into ice water to keep the color bright green. Sear the paneer cubes until golden so they hold their shape in the gravy.

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    Recipe details

    Prep20 min
    Cook20 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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